Heat the olive oil to a medium heat in a large saucepan and fry the saffron threads for a couple of minutes. Deglaze with wine, add the stock, the potatoes and pumpkin. Simmer while stirring the vegetables occasionally until they are cooked but still firm.

Meanwhile heat a fry pan with some oil in it. Season the fish with salt and pepper and dust both sides with flour. Fry the fillets until they are slightly undercooked. Brush the top with honey and cover with the natural macadamia slices. Place in a moderate oven or under a medium hot grill until the macadamia slices are lightly toasted.

Season the potato mixture and add some parsley. Arrange on plates and sprinkle the feta cheese over. Place the fish on top.